Ingredients
- 5 tablespoons of Valcom red curry paste
- 3 chrushed garlic cloves
- 1 bruised lemongrass stalk
- Nine tables of lemon juice
- 100 g of vermicelli soaked
- 400 g of white filleted fish
- 1 teaspoon of chilli powder
- 1 tablespoon of fish sauce
- 4 teaspoons of grated galangal
- Four kaffir lime leaves
- 9 cups of chicken stock
- 1 teaspoon of palm, sugar
- Assorted vegetables cut fine
- Fresh coriander, and Mint leaves to garnish
Method
- In a large saucepan, gently fry curry paste, garlic, Galangal lemongrass, and lime leaves for 30 seconds to release aromatics.
- Add stock, fish sauce, lime juice and fish. Gently simmer for five minutes.
- Add prepared vermicelli and vegetables. Gently simmer for 10 to 15 minutes
- Add palm sugar any extra chilli powder, and salt to taste
- Break, fish into bite size pieces and serve.
- Garnish with fresh coriander and or mint
Product used in recipe
- Valcom - Valcom Curry Paste Red
